Cucumber Gin Sorbet


  • 250g water
  • 350g caster sugar
  • 120g glucose syrup
  • 600g cucumber juice (use a juicer or belnd and the sieve through a towel) 
  • 2g lime juice
  • 400g natural yoghurt 
  • 50g Gin



First I know that most of you will not have a Pacojet at home, or you have and then you are lucky. However, for the once who do not have one makeuse of a normal ice creame machine once the mixture is chilled. 



  1. Heat water, caster sugar and glucose syrup to disolve all sugar, then boil for 1 minute. Cool in a refrigerator.
  2. Add the sugar mixture to the cucumber juice and blend with a hand blender and add the Gin. Freeze in buckets (from the Pacojet) for 24 hrs.
  3. 1 hour before serving use the Pacojet and smooth up the sorbet. Afterwards make sure to store it in the freezer again.